Instant Pot Lamb Shanks Recipe

BySarah
Jump to Recipe· 4.9 from 9 reviews

If you’ve been searching for a foolproof way to get amazingly tender and flavorful lamb every single time, I’ve got you covered. This Instant Pot Lamb Shanks Recipe is absolutely fan-freaking-tastic—super simple, delicious, and packed with rich, savory goodness. Whether you’re new to cooking lamb or looking for a shortcut to a fancy dinner, this recipe is a game-changer. Trust me, you’ll want to make it again and again.

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Why This Recipe Works

  • Pressure Cooking Magic: Using the Instant Pot cuts down cooking time dramatically while still making the lamb incredibly tender.
  • Layered Flavors: From a quick sear to a mix of herbs, tomato, and umami boosters like fish sauce, every bite bursts with depth.
  • Versatile Cooking Methods: You can also use a slow cooker or oven braise to fit your schedule and kitchen setup.
  • Simple Ingredients, Big Impact: The recipe uses everyday ingredients but turns out restaurant-quality lamb shanks—you won’t believe how easy it is!
Instant Pot Lamb Shanks, Lamb Shanks recipe, pressure cooker lamb, tender lamb shanks, easy lamb dinner - Inside a black electric cooker with a silver inner pot, there are three large pieces of browned meat placed on a bed of diced vegetables. The vegetables include small cubes of orange carrots, light green celery, and white onions, forming the bottom layer. The meat on top is thick with a mix of light pink and brown tones, showing some seasoning with specks of black pepper and salt. The surface underneath the cooker has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Instant Pot Lamb Shanks Recipe plays a key role to build layers of rich, cozy flavor and perfect tenderness. Plus, it’s pretty forgiving, which means you can feel confident picking and adjusting the components to your liking.

Instant Pot Lamb Shanks, Lamb Shanks recipe, pressure cooker lamb, tender lamb shanks, easy lamb dinner - Flat lay of a raw lamb shank with rich marbling, a large roughly chopped yellow onion, two medium roughly chopped orange carrots, two celery stalks with fresh green leaves, three peeled garlic cloves, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl of clear golden ghee, a small white ceramic bowl of light brown bone broth, a small white ceramic bowl of dark glossy aged balsamic vinegar, a small white ceramic bowl of translucent reddish fish sauce, fresh bright green thyme sprigs, dried brown bay leaves, a small white ceramic bowl filled with coarse kosher salt, freshly ground black peppercorns scattered neatly, and a small white ceramic bowl with finely minced vibrant green Italian parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Lamb shanks: Look for well-marbled shanks; the fat and connective tissue render down beautifully into melt-in-your-mouth meat.
  • Magic Mushroom Powder or kosher salt: This seasoning gives a subtle umami punch and is essential to bringing out the lamb’s best flavors.
  • Ghee or extra virgin olive oil: For that initial sear and to soften the veggies, ghee brings a nutty richness while EVOO lends fresh fruitiness.
  • Onion, carrots, celery (“mirepoix”): Classic aromatics that build the base of the sauce with sweetness and earthiness.
  • Tomato paste and diced tomatoes: Concentrated tomato flavor to balance the lamb’s richness and create a luxurious sauce.
  • Garlic: Adds fresh pungency and warmth to the braise.
  • Bone broth: Deepens umami and adds body to the cooking liquid.
  • Aged balsamic vinegar: A splash adds brightness and a hint of sweetness that lifts the whole dish.
  • Red Boat fish sauce: Trust me on this — just a teaspoon amps the savory depth without tasting “fishy.” It’s my secret weapon.
  • Fresh thyme or rosemary: Herbal notes infuse the dish gently during cooking but can be easily removed at the end.
  • Dried bay leaves: Provide subtle background flavor that plays nicely with the herbs and tomatoes.
  • Fresh Italian parsley (optional): A fresh sprinkle on top adds color and a bright finish to each plate.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

The beauty of this Instant Pot Lamb Shanks Recipe is that it welcomes your own spin. I often switch up the herbs or add a hint of warmth with some crushed red pepper. It’s all about making it yours and having fun in the kitchen.

  • Herb swap: If you don’t have rosemary or thyme, try oregano or marjoram—both complement lamb fantastically.
  • Spice it up: For a little heat, sprinkle in some smoked paprika or chili flakes before pressure cooking.
  • Vegetable mix: Substitute or add parsnips or turnips for a slightly sweeter vegetable base.
  • Wine upgrade: Replace part of the broth with a good red wine for deeper flavor layers if you’re feeling fancy.

Step-by-Step: How I Make Instant Pot Lamb Shanks Recipe

Step 1: Season and Sear for Maximum Flavor

Start by seasoning the lamb shanks generously with Magic Mushroom Powder or kosher salt. Then, turn your Instant Pot to the sauté function and heat a tablespoon of ghee or olive oil until shimmering. Sear the shanks in batches, giving each piece about 8-10 minutes until browned on all sides. This step creates those beautiful caramelized flavors that make the sauce irresistible. Don’t worry if you’re pressed for time—skipping this still delivers tasty results, but I highly recommend it for depth.

Step 2: Build the Flavor Base

Remove the shanks and set them aside. Add the remaining ghee or oil to the pot, toss in the chopped onions, carrots, and celery, and season lightly. Cook, stirring occasionally, until the veggies soften—about 5 minutes. Stir in the tomato paste and garlic cloves and cook for another minute to awaken all those flavors. You’re basically creating a flavor-packed foundation for the lamb to braise in.

Step 3: Add Liquids and Aromatics, Then Pressure Cook

Place the lamb shanks back in the pot on top of the veggies in a single layer. Pour in bone broth, aged balsamic vinegar, and the fish sauce. Top with drained diced tomatoes, then tuck in your fresh thyme or rosemary sprigs along with bay leaves. Lock the lid, set your Instant Pot to high pressure, and cook for 45 minutes. Once done, either let the pressure release naturally—which is best for tenderness—or quick-release after 20 minutes if you’re in a hurry.

Step 4: Finish the Sauce and Serve

Carefully remove the lid and transfer the shanks to your serving plates. Take out the herb stems and bay leaves from the pot. I like to use an immersion blender to puree the veggies right in the pot—this thickens the sauce beautifully and makes it so silky. Give the sauce a quick taste and adjust seasoning with salt, pepper, or a pinch more Magic Mushroom Powder. Spoon that luscious sauce generously over the lamb, and if you’re feeling fancy, sprinkle chopped fresh Italian parsley on top for a bright, fresh touch.

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Pro Tips for Making Instant Pot Lamb Shanks Recipe

  • Don’t Skip the Sear: It’s the secret to that gorgeous, savory crust that elevates the whole dish.
  • Natural Pressure Release Matters: Letting the Instant Pot sit after cooking softly breaks down connective tissue without drying out the meat.
  • Use Fresh Herbs and Remove After Cooking: This keeps their flavor clean and prevents bitterness in the sauce.
  • Blend the Veggies for Thickness: Pureeing the cooked vegetables in the sauce avoids watery broth and gives you that restaurant-quality finish.

How to Serve Instant Pot Lamb Shanks Recipe

Instant Pot Lamb Shanks, Lamb Shanks recipe, pressure cooker lamb, tender lamb shanks, easy lamb dinner - A white plate holds four pieces of dark brown cooked chicken covered in thick orange-brown sauce. The chicken pieces lay on a few long orange carrot sticks partially dipped in the sauce. Bright green chopped parsley leaves are sprinkled evenly over the chicken and sauce. The plate is held by a woman's hand against a dark background with a soft shadow. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these lamb shanks with a handful of freshly chopped Italian parsley—that burst of green adds freshness and a little color pop. Sometimes I add a drizzle of good-quality extra virgin olive oil just before serving for an extra layer of richness. If you’re feeling adventurous, a sprinkle of lemon zest brightens up the hearty dish beautifully.

Side Dishes

This lamb pairs wonderfully with creamy mashed potatoes, buttery polenta, or even a simple couscous to soak up all that luscious sauce. Roasted seasonal veggies or a crisp green salad with a tangy vinaigrette balance the meal nicely, too. Trust me, you’ll want plenty of napkins for that sauce!

Creative Ways to Present

For special dinners, I’ve plated the lamb shanks over a nest of herb-infused risotto with a sprinkle of toasted pine nuts and fresh rosemary sprigs for garnish—it looks fancy but is totally achievable. Another fun idea is serving the lamb in rustic bread bowls to impress guests with minimal fuss.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool to room temperature, then store lamb shanks and sauce together in an airtight container in the fridge. The flavors actually deepen overnight, so if you can wait a day, you’ll be rewarded with even richer taste. Just know it reheats beautifully and won’t lose any of its tenderness.

Freezing

This lamb freezes like a dream. I portion the shanks and sauce into freezer-safe containers or bags and try to use them within 3 months. When thawed properly in the fridge overnight, it tastes just as good as fresh. Perfect for meal prep or saving for a cozy night later on.

Reheating

To reheat, gently warm the lamb shanks and sauce in a saucepan over low heat with a splash of water or broth to maintain moisture. Stir occasionally until heated through but be careful not to let it boil, so the meat stays tender and the sauce doesn’t separate.

FAQs

  1. Can I skip searing the lamb shanks in this recipe?

    You absolutely can if you’re in a rush. The lamb will still be tender and full of flavor thanks to the slow cooking process in the Instant Pot. However, a good sear adds deeper flavor and a richer color to the final dish, so I highly recommend taking the extra 10 minutes if you can.

  2. What if I don’t have Red Boat fish sauce?

    Fish sauce provides a subtle umami boost without making the dish taste fishy. If you don’t have it on hand, you can substitute with a splash of soy sauce or Worcestershire sauce, but add it sparingly and taste as you go to avoid overpowering the lamb’s delicate flavor.

  3. Can I make this recipe in a slow cooker or oven instead?

    Definitely! The recipe includes instructions for both slow cooking and oven braising. Both methods work wonderfully and deliver tender, flavorful lamb shanks—perfect if you have more time or want to set it and forget it.

  4. How do I know when the lamb shanks are done?

    The lamb is perfectly cooked when it’s fork-tender and falling off the bone. In the Instant Pot, 45 minutes at high pressure plus natural release usually gets you there. If using a slow cooker or oven, it will take a few hours, so be patient—the slow cooking process is key to breaking down tough connective tissue.

  5. What sides go best with Instant Pot lamb shanks?

    Creamy mashed potatoes, soft polenta, or a simple couscous are classics because they soak up the rich sauce perfectly. Roasted or steamed vegetables and a light salad help balance the meal too.

Final Thoughts

This Instant Pot Lamb Shanks Recipe holds a special place in my heart—it’s my go-to when I want something that feels impressive without spending hours in the kitchen. The way that tender, flavorful meat just melts off the bone and pairs with that rich, silky sauce is pure comfort food bliss. I hope you find this recipe as satisfying and easy as I do—and that it becomes a favorite in your home as well. Don’t hesitate to make it yours with your own tweaks and enjoy every delicious bite!

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Instant Pot Lamb Shanks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mediterranean
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Description

This easy lamb shanks recipe offers tender, flavorful meat slow-cooked to perfection using an Instant Pot, Crock Pot, or oven braising method. Infused with aromatic vegetables, tomato paste, herbs, and a rich bone broth sauce, it makes for a comforting and hearty main course perfect for special dinners or cozy meals.

Ingredients

Units Scale

Lamb Shanks

  • 3 pounds lamb shanks
  • Magic Mushroom Powder or Diamond Crystal kosher salt
  • 2 tablespoons ghee or extra virgin olive oil divided

Vegetables and Aromatics

  • 1 large onion roughly chopped
  • 2 medium carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 tablespoon tomato paste
  • 3 garlic cloves smashed and peeled

Liquid Ingredients

  • 1/2 cup bone broth (Instant Pot); 2 cups bone broth (oven braising)
  • 1 tablespoon aged balsamic vinegar
  • 1 teaspoon Red Boat fish sauce
  • 14 ounces canned diced tomatoes drained or 1 pound Roma tomatoes, diced

Herbs and Seasonings

  • 3 fresh thyme sprigs or 1 fresh rosemary sprig
  • 2 dried bay leaves
  • Freshly ground black pepper
  • 1/4 cup minced Italian parsley (optional)

Instructions

  1. Season Lamb: Season the lamb shanks thoroughly with Magic Mushroom Powder or Diamond Crystal kosher salt to enhance flavor.
  2. Sear Lamb: Turn on the sauté function on the Instant Pot (or use a skillet/Dutch oven for other methods). Add 1 tablespoon of ghee or olive oil when hot. Brown lamb shanks in batches for about 8 to 10 minutes until nicely browned on all sides. Remove lamb and set aside.
  3. Sauté Vegetables: Add remaining tablespoon of ghee or olive oil to the pot/skillet. Toss in chopped onion, carrots, and celery. Season lightly with Magic Mushroom Powder. Cook until vegetables are softened slightly.
  4. Add Aromatics: Stir in tomato paste and garlic cloves. Cook until fragrant, about 1 to 2 minutes.
  5. Combine Ingredients: Return lamb shanks to the pot. Add bone broth, balsamic vinegar, fish sauce, and drained diced tomatoes over the lamb. Tuck in thyme or rosemary sprigs and bay leaves.
  6. Cook Under Pressure or Braise: For Instant Pot, lock lid and cook on high pressure for 45 minutes, then allow natural release or manual release after 20 minutes. For Crock Pot, transfer contents and cook low for 8 to 10 hours or high for 5 to 6 hours. For Oven, bring contents to boil, cover, and braise in 300°F oven for 3 to 4 hours until fork tender.
  7. Finish Sauce: Plate the lamb shanks and remove herb sprigs. Use an immersion blender to puree the vegetables in the sauce to thicken it. Adjust seasoning with Magic Mushroom Powder, salt, and pepper as needed.
  8. Serve: Ladle the thickened sauce over the lamb shanks and sprinkle fresh Italian parsley on top if using. Serve warm and enjoy.

Notes

  • Searing the lamb is optional but recommended for developing deeper flavor and color.
  • You can omit the fish sauce if desired, though it adds a subtle umami depth.
  • Bone broth quantity differs slightly depending on the cooking method: ½ cup for Instant Pot and 2 cups for oven braising.
  • Fresh herbs can be substituted according to preference or availability; rosemary or thyme work equally well.
  • Use a large Dutch oven for oven braising if Instant Pot or slow cooker is unavailable.
  • Immersion blender makes thickening sauce easier; alternatively, transfer vegetables to a blender if needed.
  • This recipe yields enough for 4 hearty servings, suitable for family dinners or entertaining guests.

Nutrition

  • Serving Size: 1 lamb shank with sauce
  • Calories: 650 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 40 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 22 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 55 g
  • Cholesterol: 180 mg

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